Grape cake is an ideal match for Vin Santo, the rich, smooth, aromatic sweet wine prepared in small quantities on many Italian estates.

Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
6
Yield:
1 9-inch springform pan
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Generously butter and flour the 9 inch springform cake pan, tapping out any excess flour. Set aside.

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  • In the bowl of an electric mixer fitted with a whisk, beat the eggs and sugar until thick and lemon-colored, about 3 minutes. Add the butter, oil, milk and vanilla extract, and mix until blended.

  • Sift the flour, baking powder and salt into a large bowl. Add the lemon zest and orange zest, and toss to coat the zest with flour.

  • Spoon the flour mixture into the bowl of batter and stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl and mix once more. Set aside for 10 minutes to allow the flour to absorb the liquids.

  • Stir in about 3/4 of the grapes into the batter. Spoon the batter into the prepared cake pan and smooth out the top with a spatula.

  • Place the pan in the center of the oven at 350 degrees F (175 degrees C). Bake for 15 minutes, then sprinkle the top of the cake with the remaining grapes. Bake for about 40 minutes more, until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip.

  • Remove from oven and cool on a wire rack. After 10 minutes, run a knife along the sides of the pan. Release and remove the side of the springform pan, leaving the cake on the pan base. Serve at room temperature, cut into thin wedges.

Editor's Note:

Please note differences in ingredient amounts when following the magazine version of this recipe, as well as the additions of mascarpone and honey.

Nutrition Facts

420 calories; protein 5.9g 12% DV; carbohydrates 56.4g 18% DV; fat 19.3g 30% DV; cholesterol 83.4mg 28% DV; sodium 123.1mg 5% DV. Full Nutrition
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Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/25/2003
This recipe was a hit at our table. It was gone the same day and I made a new cake the next morning! I made a few changes... 1/3 cup honey instead of 2/3 cups sugar and increase milk to 2/3 cup. Yummy! Seeds from grapes add a crunshy twist... Read More
(24)

Most helpful critical review

Rating: 3 stars
01/28/2007
This wasn't a bad cake. But I do prefer a lighter fluffier cake. I also wasn't too big of a fan of the grapes. They're just kind of sour. I would prefer something else like raspberries. Read More
(5)
23 Ratings
  • 5 star values: 11
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/25/2003
This recipe was a hit at our table. It was gone the same day and I made a new cake the next morning! I made a few changes... 1/3 cup honey instead of 2/3 cups sugar and increase milk to 2/3 cup. Yummy! Seeds from grapes add a crunshy twist... Read More
(24)
Rating: 5 stars
09/13/2003
WOW! Light and moist this cake is a winner. I loved the addition of olive oil. Not too sweet with a hint of citrus. Mmmm! Loved it. I will definitely be making it again. Incidentally I made this cake to share at an interview at an olive oil company (made with their oil). They loved it too! Hopefully it will get me a job.:) Read More
(15)
Rating: 5 stars
08/12/2005
I made it with blueberries instead of grapes and it was really good, it's a keeper, doubled the recipe, didn't use springform. Read More
(12)
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Rating: 5 stars
05/20/2010
I had never heard of this type of cake but thought it sounded delicious... and it was! It also looks beautiful. Read More
(5)
Rating: 3 stars
11/10/2003
too dry let's try a little more baking powder and less cooking time at 150 C degrees. Read More
(5)
Rating: 3 stars
01/28/2007
This wasn't a bad cake. But I do prefer a lighter fluffier cake. I also wasn't too big of a fan of the grapes. They're just kind of sour. I would prefer something else like raspberries. Read More
(5)
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Rating: 5 stars
03/08/2012
Yumm...almost like a grape cobbler. Read More
(4)
Rating: 4 stars
10/03/2006
This cake is definitely best eaten with a cup of tea of coffee otherwise it is rather dry and not very sweet. It also sank a lot after I took it out of the oven but that was probably my fault as I'm not very good at making cakes. Thanks! Read More
(3)
Rating: 5 stars
09/25/2006
These grapes are in season in my part of the world and my family loves them. The cake is rather unusual and absolutely delicious. Read More
(3)
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